Vegan Pumpkin Spice Cookies

So it’s holiday season.  I don’t necessarily want to say that my dietary nutrition has been slipping lately, but I have eaten an embarrassing amount of cookies this week.  (Not just the amazing cookies I’m going to tell you about in this post!)  I’ve decided just to accept my fate for now, and enable the cookie monster within to thrive.  Plus I’ve been going crazy working on this essay that’s worth 100% of my grade for one of my classes so I think I deserve a cookie or 12!  

These cookies are so so yummy, and have a soft but slightly chewy texture.  And they’re vegan.  No butter tummy aches!  Flavored with pumpkin, fruit syrup, and a blend of spices, this is a perfect recipe for winter.  You also get a bit of the wonderful flavor of the coconut oil coming through.  The icing is super easy and adds a some zing from the spices.  Plus it gives the cookies a bit of moistness that sends them over the top!  I made my own pumpkin puree from a fresh pumpkin, and I really think it helped make these cookies top notch.  (With the leftover puree you can make my Vegan Pumpkin Alfredo!)

3/4 C coconut oil
1 C granulated sugar
1/4 C pumpkin puree
1/4 C dark fruit syrup*
2 1/4 C all purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1 tsp all spice
1/4 Tsp salt
2/3 C powdered sugar
1/4 tsp ginger
1/4 tsp cinnamon
1-2 Tbsp non dairy milk

Preheat oven to 350 degrees F.

Combine the coconut oil and granulated sugar with a hand or stand mixer until fluffy.  You may need to soften coconut oil very slightly before using it.  (I put it in the microwave on defrost for about 45 seconds)

Add the pumpkin puree and dark fruit syrup, mix to combine.

Mix all dry ingredients together before adding to the wet.  Use a wooden spoon to combine the ingredients until just mixed.  Be careful not to over-mix!

On a pan lined with parchment, space heaping table spoon sized cookie balls 2-3 inches apart.  You are going to want to flatten the cookie dough before baking, as the dough does not have a lot of spread.  

Bake for 10-12 minutes, allow to cool for 2-3 minutes on pan before removing to wire rack.

Combine the ingredients for the icing.  Be careful with the milk, only add as much as you need to create the desired consistency.  I prefer mine to be less runny.

Once cookies are cooled, drizzle icing over top and serve!

*You can substitute molasses or agave


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